FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
In the area around the Piedmont municipality of Roccaverano in the Langhe, a mixed, sheep, cow and goat’s milk, dairy Robiola is produced. However, the traditional 100% goat milk version, although both versions has domination of protected origin (DOP) status, has been selected by Guffanti because it is produced by small artisans using the milk [...]
Categoria : Cheeses, Piemonte, Regional selections
This is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) renders the paste dark and compact and [...]
Categoria : Cheeses, Lombardia, Piemonte, Regional selections
This cheese should be eaten fresh or slightly ripened and possibly aromatised, as with other Piedmont cheeses, with small pieces of black truffle.
Categoria : Cheeses, Piemonte, Regional selections
Whole cow’s milk cheese that is added pennicillium used for marbling of blue cheese. The curd is broken into two stages with an interval of time between the two “breaks”. Maturing in the cellar at about 10 degrees for more than 90 days. Produced in Piedmont at the foot of Monte Rosa (hence the name) [...]
Categoria : Piemonte
This classical cheese from Piedmont is oheese obtained by processing raw cow’s milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont. It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense [...]
Categoria : Cheeses, Piemonte, Regional selections
Its origins lie on the borders with France in the high Val di Susa and there is another, alpine version produced in very limited amounts. The influence of France can be identified in the name ‘blu’, recalling the French word ‘bleu’ used to describe the cheese. Another rare blue, alpine pasture cheese – Murianengo – [...]
Categoria : Cheeses, Piemonte, Regional selections
This is a variation of the more commonly known blue-marbled cheeses made with cow and sheep’s milk. Its diminutive size favours the marbling process, whilst the goat’s milk gives it a more intense flavour that blends well with the equally strong flavour of penicillin.
Categoria : Cheeses, Piemonte, Regional selections
A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Friuli ed Emilia, Lombardia, Molise, Campania, Puglia, Piemonte, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto
In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the [...]
Categoria : Cheeses, Piemonte, Regional selections
Goat cheese produced by the cheesemakers of northeastern Piedmont, after aging in underground cellars for a minimum period of 45 days. A thin crust and light characterizes its delicate appearance, typical of good table cheese, simple in form but of great substance. Excellent with red wines of Piedmont.
Categoria : Cheeses, Featured, Piemonte, Regional selections
Produced exclusively in the limited area of the Val Grana which comprises the three municipalities of Castelmagno, Pradleves and Monterosso Grana. Its DOC status was awarded in 1982. The alpine pasture production is limited to one single cheese maker. There are innumerable imitations in the surrounding villages and valleys which frequently bear names alluding or [...]
Categoria : Cheeses, Piemonte, Regional selections
An example of the combined arts of master cheese makers and confectioners from Piedmont. Piquant Gorgonzola one hundred days ripened, covered by extra dark chocolate (52% cocoa). A wonderful combination that is both odd and pleasing. It is perfect as a dessert and for enjoying meal ending, accompanied by sweet dessert wines… (Each praline weighs [...]
Categoria : Cheeses, Lombardia, Piemonte, Regional selections
Region : VALLE D'AOSTA
Region : TRENTINO ALTO ALDIGE
Region : FRIULI VENEZIA GIULIA
Region : SARDEGNA
Region : SICILIA
Region : CALABRIA
Region : VENETO
Region : LOMBARDIA
Region : BASILICATA
Region : CAMPANIA
Region : PUGLIA
Region : LAZIO
Region : MOLISE
Region : ABRUZZO
Region : MARCHE
Region : UMBRIA
Region : TOSCANA
Region : ROMAGNA
Region : PIEMONTE
Region : LIGURIA
Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.
Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more
Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.
The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more
A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more
